Deviled Eggs

(recipe from Real Simple magazine)

1 dozen eggs
1/4 cup mayonnaise
1 Tbsp. minced fresh tarragon
1 Tbsp. Dijon mustard
1 tsp. mustard seeds
dash of Tabasco

Place the eggs in a saucepan and cover with cold water.  Bring to a boil over medium-high heat.  Cover and remove from heat.  Set aside for 15 minutes.

Drain the pan and fill with cold water.  Peel the eggs when cool enough to handle.  Cut the eggs in half lengthwise and scoop out the yolks.  Mix the yolks with the other ingredients.  Spoon the mixture into the whites and serve.

(Not vegan, no, but I just love deviled eggs.  So, I used Vegenaise, probably double the amount, and replaced tarragon with sage, and used some cayenne pepper instead of the Tabasco.  But it's hard to mess up deviled eggs, so all was well.)

Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
1 jalapeno chili, roasted over an open flame, peeled, seeded and finely minced
5 to 6 Tbsp. fresh lime juice
5 to 6 sprigs flat-leaf parsley, finely minced
Generous pinch sweet paprika
Generous pinch cracked black pepper
1/2 cup vegan mayonnaise
1 Tbsp. Dijon mustard
1/4 tsp. sea salt

Salad:
1 cup finely shredded green cabbage
2 cups baby arugula, rinsed well
2 to 3 sprigs basil, leaves removed, left whole
1 medium carrot, cut into long ribbons with a peeler
1 medium zucchini, cut into long ribbons with a peeler
8 canned or frozen artichoke hearts (in water, not oil), halved
10 to 12 cherry or grape tomatoes, halved

Prepare the dressing:  Whisk all ingredients together, adjusting salt to your taste.  Cover and refrigerate for 30 minutes before using.  Whisk again before mixing with the salad.

Combine all vegetables in a mixing bowl.  Just before serving, toss with dressing to coat.  Serve immediately.

(I combined everything except the arugula and kept covered in the fridge for several days, serving over a bed of arugula when I was ready to eat.  Nice, tangy salad!)